I find great pleasure in cooking for others, but when it comes to the missionaries I usually go all out. I decided to have a Taco Tuesday kind of night. I made tons of stuff and actually started prepping dinner at around 3 o'clock. I like to make it extra special for them since they are out doing a very important duty for the Lord. It was a wonderful dinner and we had an opportunity to get to know our missionaries. They are just little boys too! It is crazy how young they are now days. It just shows how valiant and courageous they are. I don't think I was that strong at eighteen or nineteen to do what they are doing. I did it at twenty-three years old and I remember I was so scared and felt very uncomfortable. But these missionaries are so firm and confident in what they do. I just LOVE them :) I invite you to have the missionaries over for dinner. You will love and enjoy their company.
So for dessert, I decided to try something NEW. Since we had Mexican food I wanted to keep it Mexican. I have tried a tiny piece of deep fried ice cream once in Utah at a Mexican Restaurant. I couldn't have a lot of it because of Laien's allergy, but I remembered it was delicious. Tonight, I made an attempt but I cheated a little. Instead of actually REALLY deep-frying the ice cream, I did something different. And thanks to Pinterest for the recipe. Following is the recipe for this mouthwatering dessert that will have you eat more than you would want. Trust me, it is so good that everyone went for seconds, except for Laien and I :(
~Cheater Fried Ice Cream~
Ingredients:
- 5 cups Corn Flakes Cereal
- 1/2 cup Salted Butter
- 2 tsp Ground Cinnamon
- Vanilla Bean Ice Cream (firm enough to shape but just soft enough to scoop)
- Other Optional Ingredients for Toppings:
- Chocolate Fudge Sauce* (Below is my recipe for a homemade Chocolate Syrup)
- Honey/Caramel Sauce
- Whipped Cream
- Cherries, Strawberries, or Choice of Fruit for Garnish
Directions:
- Pour Corn Flakes into a large freezer bag, seal and use rolling pin to crush corn flakes.
- Melt butter in a non-stick big pan over medium heat.
- Once butter is melted, stir in crushed corn flakes and cinnamon and increase heat slightly.
- Cook mixture, stirring constantly until golden brown and fragrant (color will depend and begin to smell lightly toasty and own flakes should be crisp), about 2 minutes.
- Remove from heat, pour mixture in a shallow dish and allow to cool slightly.
- Scoop ice cream to your desired size and shape into a ball with clean hands. (It will be cold so work quickly)
- Drop the ice cream ball in the corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicket coating as desired.
- Serve immediately with topped with your choice of toppings. (You can place in the freezer in an airtight container and chill until serving.)
*My Homemade Chocolate Syrup*
Ingredients:
- 1 cup Unsweetened Cocoa Powder
- 2 cups Sugar
- 1 cup Cold Water
- 1/4 tsp. Salt
- 1 tbs. Vanilla
Directions:
- In a small saucepan, whisk together cocoa and sugar.
- Add water and salt and stir to mix.
- Heat mixture over medium heat until boiling.
- Continue to boil until mixture thickens, about 2-3 minutes.
- Remove from heat.
- Once sauce is cooled, add vanilla and stir to combine.
Drizzle the chocolate syrup and garnish it with your choice of fruit. I used frozen strawberry for this one and it was YUMMY :)
My dessert was different from everyone. I had some of the frozen strawberries dipped in the chocolate syrup:) And it was HEAVEN!!! The frozen strawberries had this slushy texture to it and the chocolate was AMAZING:)
Enjoy!!!
*Stay tuned for more recipes. It is the sister missionaries turn tomorrow:) I am so excited and I am looking forward to it**
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